Food Safety Magazine

An overview of Golden State Foods QA program is discussed.

Seven standards should be used as reference resources when conducting a plan review or providing input on new construction or remodeling of an existing food plant.

Training of waitstaff on food allergens is essential, but the entire establishment should maintain an allergen-free kitchen and incorporate a company-wide food safety culture.

There is a heightened sense of urgency surrounding the implementation of food safety programs at retail locations.

A culture of food safety is built on a set of shared values that operators and their staff follow to produce and provide food in the safest manner.

Visiting and observing retail establishments will provide a broad perspective on how food safety processes are implemented and the level of commitment to food safety.

The cook-chill process also decreases labor, product handling and chances of cross-contamination of foods.

The two sanitization methods commonly used in retail/foodservice establishments are heat and chemicals.

Retail and foodservice companies are taking greater care in selecting business partners that will be proactive partners in food safety.

Video surveillance is an invaluable tool for maintaining food safety in grocery stores, supermarkets, quick-service restaurants, deli/cafes and other retail food service outlets.

For many years, a so-called “danger zone” has been used for alerting foodservice and other food industry personnel about temperatures that are potentially hazardous for holding foods.

A paradigm shift in stakeholder communication and partnering is creating a food safety culture that should have a positive impact on reducing risk factors for food contamination events.

Unlike foodborne infections that strike without warning, folks who have food allergies (or food intolerance) generally know of them and avoid the offending ingredients.

Wendy’s first line of defense is their quality systems in place at each processing plant and a trained workforce and a system that alerts them to possible presence of foreign materials.

Dave Theno’s commitment to transparency guides the industry through a horrific failure in food protection.

The dynamic nature of frying and the sea changes that the industry is experiencing with trans fatty acids means that processors and restaurant operators must take even greater care to follow good quality practices.

Integrated cleaning and management is an open-source system that produces better, healthier and synergistic results as validated by scientific measurement.

Common to all pest control strategies is the use of the creatures’ own habits and lifestyles against them for a healthier food establishment.